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Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. (Pan sizes vary, so depending on the size of your pans, this may make enough batter for a few more than a dozen.)
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Mix together the pureed pumpkin and baking soda and set aside.
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Cream together the butter, brown sugar and vanilla well.
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Beat in the dark corn syrup (or golden syrup).
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Beat in the eggs, one at a time, beating well after each addition.
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Add the pumpkin mixture and blend until smooth.
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Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
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Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
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Pour into the prepared paper lined pans and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
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Cool completely on a wire rack. Frost with cream cheese frosting.